How To make Pennsylvania Dutch Corn Fritters
1 Egg, separated
1 t Granulated sugar
3/4 c Frozen whole-kernel corn,
-thawed 1/4 c Canned cream-style corn
3 tb All-purpose flour
1 tb Chopped chives
1/8 ts Each salt and pepper
2 tb Vegetable oil
In medium mixing bowl beat together egg yolk and sugar. Using wooden spoon, stir in kernel and cream-style corn, flour chives, salt and pepper; mix well. In small mixing bowl, using electric mixer, beat egg white until stiff but not dry; gently fold into corn mixture. In 10-inch skillet heat oil over medium-high heat; drop batter by 1/4 cup measures into skillet, forming 6 equal fritters. Cook until fritters are golden on bottom, about 1 minute; using pancake turner, turn fritters over. Cook until golden on other side, about 1 minute longer. Makes 6 servings of 1 fritter each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
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1 large egg white
¾ cup water
1 tbsp fresh cilantro
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How To Make Creamed Corn
There are a few essential ingredients for delicious creamed corn: the freshest cobs, a handy corn creamer, and time. Don't worry, this Southern classic is well worth the wait.
Get the creamed-corn recipe here:
See more from our test kitchen here:
Creamed Corn is a Southern Classic and there are a few tricks to making it well. Start by getting your hands on the freshest corn you can find. Then, make sure you not only use the kernels but the corn milk that’s hiding in the cob. We love this Norpro corn creamer - it does all the work for you! To use it, simply run your cobbs along the blade over a bowl to catch the kernels and the milk.
To make great creamed corn, you need time. Slowly cook the corn and corn milk over low heat to bring out all the flavor and natural starches. Cook it this way for about 30 minutes, then finish it with a little cream, butter and salt. Delicious.
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★ Kitchen Cat ★ Pennsylvania Dutch Corn Recipe no. 2.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1 : Egg; Separated
1/4 c : Cream-style Corn, Canned
1 tb : Chives; Chopped
3/4 c : Frozen Whole-kernel Corn
1/8 ts : Salt and Pepper; Each
3 tb : All-purpose Flour
1 ts : Granulated Sugar
2 tb : Vegetable Oil
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